Yummy Homemade Paleo Chicken Tikka Masala and Cauliflower Rice Recipe.

Ingredients

1kg boneless, skinless chicken breasts, cut into 1 inch pieces
2 large onion, finely diced
4 cloves garlic, minced
1-2 fresh Red chillies
30 g coriander
2 tbsp fresh, finely grated ginger
2 x 400g tomatoes
1 cup cashew crème (see below, you need 1 cup of raw cashews to make this)
6 tablespoons ground almonds
2 tbsp extra virgin olive oil
3 lemons
2 tbsp garam masala (you can find this spice mix in any asian food store)
1 tbsp ground cumin
2 tbsp paprika powder
2 tsp celtic sea salt, or to taste
¾ tsp cinnamon powder
¾ tsp freshly ground black pepper
1-3 tsp cayenne pepper (depending on how spicy you want your chicken tikka masala)
3 fresh green or yellow chillis
2 bay leaves
800g of almond milk (or water or coconut milk)

Instructions

1. Start by making the cashew crème:
Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes.
Drain the cashews, but reserve the soaking water.
Place the cashews in a blender with 1 cup of the soaking water and blend until smooth.
(It should be a similiar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.)

2. Put the cloves, cumin, paprika, garam masala and cinnamon, into a small pan and toast for 1 minute to bring them back to life, and then tip into a large bowl.

3. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the cashews crème and 1 teaspoon of sea salt.

4. Cut the chicken breasts into 5cm chunks, and then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

5. For the sauce, peel the onions and garlic, finely slice the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, bay leaves and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes and add 300ml of boiling water. Simmer for 5 minutes, and then stir in the almond or coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.

6. To cook the chicken, drizzle it with a little oil, and then grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce, reserving the lemons. Simmer for 2 minutes while squeezing lemons over the curry, to taste. Swirl through some more cashew crème and sprinkle with the coriander leaves.

7. Serve with Paleo Cauliflower Rice:

Ingredients:
– 1 head of cauliflower (about 2 pounds)
– 2 Tbsp. bacon fat/lard or tallow
– 1/2 small white onion, chopped (about 1/2 cup)
– 2 cloves garlic, chopped
– 1/4 tsp. sea salt
– 1/8 tsp. ground black pepper
– 1/4 cup chopped fresh parsley

Instructions:

1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend)
2. Heat the bacon fat/lard or tallow in a large skillet over medium high heat. Sauté onion and garlic for about 3 minutes or until the onions are just softened. Add the riced cauliflower and stir well.
4. Add the sea salt and pepper and stir to combine. Saute for about 5 minutes or until the cauliflower is slightly tender but not mushy.
5. Place the cauliflower in serving bowl and enjoy.